Where Function Meets Design

Even the most organized among us can find ourselves in need of one or two last minute gift purchases this time of year.  If you are like me, it might be closer to five or six.  There are a number of people on my present list this year that spend a good bit of time in the kitchen and I thought I would share a few of the gift ideas I had in mind.

Counter space is a precious commodity in even the most spacious kitchen.  Finding alternate storage options for tools that clutter most kitchen surfaces not only leads to more work space but often leads to a cleaner and visually more appealing room.  One of the most common eyesores in every kitchen is the knife block that came with that set of knives you registered for or received as a hand me down back in college.  This counter clutter can be replaced by a number of options but one I find to be most efficient and truly out of sight is this in-drawer model designed by cook book author Michael Ruhlman.  It holds every possible cutting instrument in one drawer so you will always know where to turn when something sharp is required and it might even give you reason to clean out the junk drawer that still has a set of keys to that car you sold mixed in with some indiscriminate coins from trips to Mexico and beyond.

From epicurious.com to e-cookbooks, the iPad has found its way into many a kitchen.  I can speak from personal experience that cooking and expensive electronics lead to the occasional close call and undue stress in what should be a relaxing endeavor.  People have come out with almost every possible solution to this problem and a number have merit but I find the easy-to-move-around-the-kitchen tablet stand to be the best option.  Now a stand that gives you two different angles of view is even better and one that offers a stylus so you don’t have to put your wet, greasy or flour-covered fingers directly on the screen stands above most.  Make this stand easily washable with soap and water and you have yourself a winner: The Belkin Kitchen Tablet Stand.

The first time I saw a chef using giant tweezers to plate food I thought it had to be the most chef-indulgent over-thought gadgetry to date.  A short time later I was at home taking some perfectly grilled scallops of the grill and as the tongs removed large patches of the glaze I had worked so hard on I thought maybe a tool with a much smaller surface area really does have some merit, not to mention it would help me avoid squishing scallops in my hurry to get them off in a timely manner.  There are a lot of places to buy these oversized tweezers but A.G. Russell offers a pair with the best folding kitchen knife I have ever scene.  If your chef is into cooking and travel this might be the gift for them.

Sometimes you just want a good greasy spoon-style burger or you want to get some nice grill marks on a chicken breast but have no desire to fire up the grill.  Enter the cast iron griddle.  I think this might be one the most useful and important additions to any kitchen.  From getting a crusty sear on a couple porterhouses, to the crispiest quesadilla, this is all you need.  And who better to make your griddle than Lodge, the masters of cast iron cookware.

I hope you find these ideas helpful – feel free to respond with any of your last minute gift ideas for the culinary-minded recipient.

With Thanksgiving just days away, I thought it appropriate to put two of my favorite turkey cooking techniques up against one another to see which would yield the greatest gobbler. For consistency and time purposes, I opted to just cook bone in turkey breasts. Each weighed 7.5 pounds and had the skin on. I brined the birds for 24 hours in my favorite holiday apple cider mixture. The turkeys were then coated in olive oil, salt and pepper, and placed on their respective grills.

The rotisserie bird was cooked on a Weber Kettle with the rotisserie attachment. There were two piles of coals and soaked wood chips were added multiple times over the three-hour cooking time.

The smoked bird was also cooked in a Weber Kettle with one batch of coals set to one side; large wood chunks were added periodically to maintain smoke for the duration of cooking.

I wasn’t sure that I would achieve the same quality smoked turkey as I have with my traditional smoker, but to my surprise, it was very similar, had a nice smoke ring and maintained a greater level of juiciness than a traditional smoked turkey. The secret might be that the temperature in the kettle was around 275°, so the bird cooked more quickly than it would have on my big smoker.

The rotisserie turkey had a nice char to the skin, but because it was brined there was no hope of developing a crispy, edible skin. I will say that the rotisserie bird was juicy and had a nice kiss of smoke, but I think the smoked bird had all the qualities I look for in a final product, and the more developed smoke flavor was what pushed it over the top and made it the clear winner.

On a side note, both leftover carcasses made for a delicious and smoky stock that will come in handy for a number of Thanksgiving side dishes.

Brine Recipe:  I’m not sure where I acquired this brine recipe but it has served me well for many years.

Ingredients

3 cups Apple Juice Or Apple Cider

2 gallons Cold Water

4 Tablespoons Fresh Rosemary Leaves

5 cloves Garlic, Minced

1-½ cup Kosher Salt

2 cups Brown Sugar

3 Tablespoons Peppercorns

5 whole Bay Leaves

Peel Of Three Large Oranges

Preparation Instructions

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

Chimichurri Sirloin

1-2 pound sirloin steak

5 sprigs of thyme

30 lemon basil leaves

5 stems oregano

10 basil leaves

2 cloves garlic chopped

1/4 cup extra virgin olive oil

3 tbs red wine vinegar

salt and pepper

Remove steak from fridge, salt and pepper both sides and allow to rest on counter for at least an hour before cooking.

While steak is resting add all of the herbs (removed from the stems) to a small food processor as well as the garlic, red wine vinegar and olive oil.  Pulse until all herbs are finely chopped and the mixture has a nice green color.  Add salt and pepper to taste.  Separate the sauce into two batches (one for basting meat and one for serving at the table).

Prepare a grill with coals off to one side allowing for direct heat and indirect cooking.  When coals are ready, place the steak directly over them for 4 minutes on each side.  Then move steak away from the coals and baste with chimichurri on the top side.  After 3 minutes, flip the steak and baste the other side.  Again, after 2 minutes, repeat the previous step and do it one more time after 2 minutes have passed.  Allow steak to cook for a final 2 minutes and then remove to a cutting board and allow it to rest for no less than 15 minutes.

Slice thin and serve with the remaining chimichurri sauce.

I have to thank Jimmy for this wonderful idea.  This has become a weekly staple in our household, not to mention that it convinced my wife that she is truly a steak lover.

If the lamb has a bone in it, remove it using a sharp knife.  This will result in more surface area and will resemble the boneless leg of lamb once you remove the butcher twine that often accompanies them.  In a mixing bowl combine the yogurt, garlic, rosemary and oregano.  Add 2 tbs olive oil and stir until a silky texture is achieved.  Heavily salt and pepper your lamb on both sides and then apply the yogurt mixture to every square inch.  Using butcher’s twine, roll the lamb back to its original shape and tie it tightly so it will not unravel during cooking.  Place in the refrigerator for a minimum of 4 hours, if not over night.

Remove the lamb from the icebox and allow it to come back to room temperature or thereabouts.  While your lamb is resting on the counter start your coals and create two separate heat sources with a drip pan in between.  If cooking on a gas grill with a rotisserie,  set your burners to medium heat for indirect cooking.  Now that your fire is ready to go, place your tightly bound leg of lamb on the rotisserie skewer and make sure it is locked in place.  Place skewer into the rotisserie motor, close the lid and step away.

The lamb will take approximately 15 minutes per pound and your are looking for somewhere between 115 and 120 degrees for medium rare.  Let the lamb rest 2o minutes after it is off the grill before carving.

This list is in no particular order – each of these grills serves a purpose and is a useful tool in its own right.  I will leave it up to you to decide which grill fits your average daily or weekly needs and would love to hear back from my readers.

1. Weber Kettle

Let’s be honest, I could have titled the section “kettle style grill,” but there really is only one kettle worth talking about.  The 22.5″ Weber Kettle is not only the grill that revolutionized backyard cooking, but it happens to be one of the most versatile cooking instruments I can think of.  In fact, if I had to take one grill with me to a desert island, it would without a doubt be the kettle (and of course all the wonderful accesories made for this backyard icon).

The kettle can be used as a more than adequate smoker and is ideal for cooking over high direct heat, but it also acts as one of the better rottiserie ovens I can think of.  We will have a rotisserie lesson in the coming weeks.

2.  Kamado Style Grill

This ceramic-based grill from Japan has become very popular in the states over the past few years.  Most people are familiar with the Big Green Egg, but there are a number of quality grills of this style on the market.  I happen to be fond of the Kamado Joe line, which has a few advantages over the Egg in my opinion.

These grills give you the opportunity to smoke as well and because of their impressive insulation abilities they require few coals and maintain a steady temperature for a long time.  This ability to retain heat can also be used to create a super hot environment that can be used for searing incredible steaks or more inventive options like treating the grill as a tandor and cooking naan right on the side walls.

The only drawback to this style of grill is that at it’s largest there still isn’t a whole lot of grilling surface area, and you are limited to how many things you can cook at a time.

3.  Smoker

Smokers are not for everyone.  They require a level of patience and free time that is increasingly rare in our busy worlds.  There are a number of styles of smokers but for the sake of this article and cost I am going to discuss the Weber Smokey mountain.  This is a vertical smoker with a water tray used to keep the cooking environment moist.  This is not the smoker you are going to find in the back of a BBQ stand but it is available for a reasonable price and with the addition of the Pitmaster IQ 110 you can achieve near perfect smoking temperature every time.

Smokers are a relatively one-dimensional creature but there is no better way to achieve a perfect brisket or ribs than on this type of device.

It seems everyone has a gas grill at some point in their lives.  It may be the hand-me-down sitting cobweb-covered in the garage or the high-end grill proudly displayed under its vinyl cover on the patio, but the point is, everyone is familiar with gas grills.  The real strength of the gas grill is its convenience.  A quick twist of a knob and turn of a dial and you are off to the races.  They create high heat in minutes and can be put away relatively quickly after use.  Many have great rotisserie attachments and infrared spots for super searing of steaks.  They can do it all these days… well almost – a gas grill, even with the smoker box, just can’t give your meat that truly smokey kiss and it definitely can’t give you that seared-over-coal flavor.

There are many times I think that the gas grill is the perfect cooking vessel for my meal at hand.  But there is nothing on a gas grill that can’t be done equally as well on charcoal and therein lies the rub.

I told you there would be ample ammounts of hatch chile recipes over the next couple weeks, so here goes:

Hatch Chile Watermelon Gazpacho

1 medium tomato (seeded and diced)

1 roasted hatch chile (seeded peeled and diced)

1/4 small red onion (diced)

1/2 english cucumber (diced)

2 cups watermelon (cubed)

1/4 cup extra virgin olive oil

1 teaspoon red wine vinegar

mint sprigs

salt and pepper

In a blender puree the tomato, chile, onion, cucumber and watermelon.  Pulse in the olive oil and red wine vinegar.  Add 5 mint leaves and salt and pepper to taste and puree until it’s really smooth.  Serve in chilled bowls or shot glasses and garnish with a mint leaf.

Hatch chiles are upon us.  You can find them from raw to roasted at your local HEB and Central market Grocery stores all over Texas.  While it may be a bit of a marketing ploy to sell peppers, I tend to think that on average the Hatch grown Anaheim pepper is tastier than most.  So over the next few weeks I will be discussing recipes and methods for storing peppers for use later in the year when a green chile pork stew actually fits with the weather outside.  I was thinking about hambergers this weekend so here’s a recipe for a burger or taco topper that really highlights the chiles.

Hatch Chile and Sweet Onion Salsa

3 hot hatch chiles

1 mild hatch chile

1/2 medium sweet onion sliced in 1/2 in rounds (hatch onion if the store has them)

juice of 1/2 lime

2 tbs extra virgin olive oil

Kosher Salt

Toss the chiles and onion slices in 1 tbs olive oil and sprinkle with salt.  Cook the onions and chiles over medium high heat on the charcoal grill for maximum flavor.  Turn the chiles making sure they are charred on all sides and flip the onions to achieve grill marks and light charring.  Remove chiles when fully charred and onions when tender.

Place chiles in a paper bag sealed tightly for 5 to 10 minutes and then take out of bag a remove the charred skin.  Seed chiles and give them a medium dice.  Give the onions a medium dice as well and place them both in a mixing bowl with the lime juice and remaining tbs of olive oil.  Stir mixture together and add salt to taste.

This salsa gets better over time but it can be made just before burgers or tacos are placed on the grill and this will be enough time for the flavors to begin to marry.

There are a few important things to consider when selecting a material for your outdoor kitchen or bar.  Your structure is likely to receive a fair amount of direct sunlight and possible rain from time to time, meaning you have to look beyond the usual countertop requirements of heat and stain resistance to water and UV impermeability.  There isn’t one perfect maintenance-free option for an outdoor surface, but the five below are not only the most common but also the most qualified.

1.  Concrete-

Concrete is not only easy to clean but it has unlimited possibilities with regard to shape and color.  It can be poured as one solid piece, meaning no seams that could lead to leaking or cracking over time.  While it does require sealing and waxing on occasion,  the only real drawbacks are it will scratch more easily than granite and sunlight tends to fade the darker shades.

2.  Granite-

Granite provides the feel of a high-end interior kitchen to your outdoor space and it’s hard surface is very scratch resistent.  It’s almost totally nonporous and thus very water-resistent.  The lighter shades of granite are known to stain, and though it may have to be installed in more than one piece, it seams very well, lessening the likelihood of water leakage.

3.  Porcelain Tile-

Porcelain tile is a much better choice than ceramic tile for an outdoor kitchen.  When shopping for porcelain you should purchase the full bodied tiles because they maintain their color all the way through resulting in less fading and scratching.  Porcelain is the most likely material to maintain its color in direct sunlight and it has a very low water absorbency rate.  The real drawback to any tile is the fact that there will be grout lines between each tile that is highly susceptible to bacteria growth.  This can be combated with regular cleanings, but tile should be avoided if there is a likelihood of rain landing on your countertops.

4.  Stainless Steel-

Comercial kitchens have been using stainless steel countertops for a long time for a number of reasons.  They are 100% nonporous and can handle the hottest of pans set directly onto their surfaces.  They, like concrete, can have sinks molded directly into them,  eliminating one more possible seam that could fall prey to water.  The one real drawback is that they tend to conduct heat very well and can get incredibly hot in direct sunlight.

5.  Soapstone-

The possibilities are limitless when it comes to selecting the style of countertop for your space and each kitchen presents a number of questions and concerns that should be adressed when selecting materials.  I hope this info comes in handy – I’d love to hear your thoughts and experiences with these materials or any others you have in mind for your outdoor living spaces.

This is a list of cocktails that have shown up repeatedly over the past 12 months in my house.  They are drinks my wife and I both enjoy and have tested on many guests to no complaints.

1. Frozen Basil Mojito

1 Bunch of Basil

Basil simple syrup

Lime Juice

Clear Rum

Ice

In a blender add 1 bunch of basil leaves, 1/4 cup of simple syrup, Juice of 4 limes, 6 oz clear rum and ice to achieve your desired consistency.  Blend and serve.  These things are hard to put down.

2.  Prickly Pear Margarita

2 Parts Lime Juice

1 Part Prickly Pear Syrup

2 Parts Tequila

1 Part Triple Sec

Pour all ingredients into a cocktail shaker with ice and shake.  Serves two over ice.

3.  Pink Gin and Tonic

Gin of your choice

Agnostura bitters

Tonic (home made if you have it)

Fill glass with ice and pour in 3oz gin and 4 oz tonic.  Add three shots of Agnostura bitters and stir.  Throw in a lime wedge if you like.

4.  Bourbon and Ginger Ale

Good bourbon

Ginger syrup (recipe below)

Seltzer

Ginger Syrup Recipe-

3 large ginger root pieces diced (should be about 2 cups worth)

1 cup sugar

1 cup water

Bring water to a boil and stir in sugar until fully dissolved.  Then add the ginger continue to let water boil for 3 minutes and then turn off the heat and let cool all the way to room temperature.

Drink Recipe-

Fill a highball with ice and pour over 3 oz. of ginger syrup then 6 oz. bourbon and stir.  Then add seltzer to your liking and stir gently once more.

5.  Bloody Beer

Ice cube tray

Your favorite bloody mary mix (preferably homemade)

Favorite Mexican beer

Poor bloody mary mix into ice cube tray and freeze.  Once frozen they can be transfered to a freezer safe zip top bag to save room in freezer.  Fill glass with ice cubes and then pour in your favorite beer.  This is the ultimate time released bloody beer great for a long day in the hot sun or standing over a hot grill.